Even though we offer a range of traditional Texas style smoked meats,
the one cut to rule them all is still the brisket.
We simply season with a salt and pepper rub, smoke low and slow with an oak fire
and wrap in peach butcher paper to finish.
The dark surface of the meat is called the “bark” and is definitely not burnt.
This is created by Maillard reaction, which elevates the flavour to a whole new level.
Slicing into a brisket for the first time after a 14 to 20 hour cook is a real treat.
We expect to find a quarter inch, bright pink, smoke ring and the perfect tenderness.